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For the white rum enthusiast, the first cocktail is named Clara and the Prince, after characters in the quintessential holiday classic, The Nutcracker. This is a chilled beverage comprised of winter flavors perfect for enjoying during holiday traditions. Whether decorating the tree, making cookies, or celebrating at seasonal soirees with friends and family, this festive libation is sure to enhance any holiday gathering. Made with HAVANA CLUB Añejo Blanco, Clara and the Prince combines the tart tastes of lemon and cranberry with the sweetness of apple cider and hazelnuts for a smooth, refreshing and refined sipping experience. Elegance in a glass, this cocktail invokes the glitz and glamour of the ballet, a feeling that is perpetuated by the drink itself, which is a glowing shade of orangey-pink that dazzles the eye and tantalizes the taste buds.

If you prefer drinks made with dark rum, The 8th Day cocktail is an easy-to-mix twist on a popular seasonal treat, the chai latte. Served hot or cold, this spiced drink will perk up even the grayest of winter days and is the perfect companion to watch the snow fall or the ball drop on New Year’s Eve. Coconut milk adds a tropical flair to the cocktail, harkening back toHAVANA CLUB’s Cuban roots and adding a bit of Caribbean sunshine to your holiday celebrations. The 8th Day is made with HAVANA CLUB Añejo Clásico, a dark rum with oaky hints of vanilla and almond, as well as fruity notes, creating a robust and velvety finish.

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Clara and the Prince

Ingredients:

  • 1 ½ parts Havana Club Añejo Blanco
  • 2 parts Cranberry Juice
  • ½ parts Hazelnut Syrup
  • ½ parts fresh Lemon Juice
  • 1 part Sparkling Apple Cider (Cold)

 

Method: Excluding the Cider, combine all other ingredients in a cocktail shaker with plenty of Ice. Shake vigorously. Add Cider to a serving glass with fresh ice. Pour and strain cocktail into glass. Garnish with a slice of dehydrated Apple or an apple wedge.

 

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The 8th Day

Ingredients:

  • 1 ½ parts HAVANA CLUB Añejo Clásico
  • 3 parts Chai Tea
  • 1 ¾ parts coconut milk
  • 1 part simple syrup or 1tbs white sugar

 

Method:

  • Hot: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick
  • Cold: Prepare Chai tea, removing tea bag after steeping, and allow to cool.  Combine ingredients in a cocktail shaker with crushed ice. Shake vigorously. Pour ingredients into an empty, chilled rocks glass. Garnish with grated cinnamon or toasted coconut shavings.